December 21, 2017

Crab Fritters with Spicy Creole Sauce

If you're still on the fence and looking for an amazing, knock-their-socks-off kind of appetizer for Christmas, here's one you'll love!

I love these fritters because in putting this recipe for an upcoming cooking class, I've got rid of all that tediousness with one bowl eggs, one bowl breadcrumb, dip in sequence blah, blah, blah and instead it's an all in-one mixture that goes straight to the deep-frying! And guess what, no one will be the wiser!

If you love crab, the 1 lb. lump crab meat will make a nice size appetizer serving for 6-8 people which is great especially when working with expensive ingredients like this one.

The spicy creole sauce is a delish accompaniment and I would absolutely make this and keep in the refrigerator ahead of serving the fritters which of course are best hot.

To best minimize the quantity of oil you use, I recommend using a small 6-8" diameter deep sauce pan so you achieve the oil depth required with the least quantity of oil.

On a jolly note, this year on Christmas day, instead of our customary duck or goose, I'm making the traditional Toulouse style cassoulet and I can't wait to bring the entire recipe to you beginning with the duck confit that is marinating in my refrigerator as we speak and hits the stove tomorrow.

So as we head into the holiday weekend, here's wishing you the jolliest & merriest holiday season & a Happy New Year 2018 ahead filled with delicious bites, warm hugs & fulfilled dreams!

Devaki

Gather the ingredients,

1 lb. lump crab meat

2 eggs

Spanish red onion, to yield ½ cup diced

Green onions, to yield ¼ cup diced

2 tbs. mayonnaise

1 cup Panko breadcrumbs

1-1/2 tbs. all-purpose flour

Oil for deep frying

Seasonings:

1 tsp creole seasoning, preferably homemade

1-1/2 tbs. Dijon mustard

½ tsp Worcestershire sauce

½ tsp hot sauce

1/2 tsp kosher salt

¼ tsp ground black pepper

2 tsp. fresh lemon juice

Crab: Pick the crab of shells carefully at least 2 times. Set aside until ready to use.

Add both onions and seasonings. Whisk to combine. Add the panko breadcrumbs and mayonnaise and fold with a rubber spatula.

Add the lump crab and fold gently until thoroughly combined. Cover the bowl with a plastic wrap and refrigerate for 1 hour so the flavors meld and the mixture can hold while deep frying.

Remove from the refrigerator and with a rubber spatula stir in the all-purpose flour.

Using a tbs. measure, measure 2 tbs-full of the crab cake mixture and gently form round balls. Place on a clean plate until all the mixture is used up. Line a platter with kitchen paper towels and place close to the stove.

In a 6-inch diameter sauce pan, heat oil to 1-1/2” depth on medium heat. Once ripples form, the oil should be hot enough. Test by dropping a pinch of the crab cake mixture. It should immediately float to the top.

Place each crab beignet on a slotted metal spoon and lower into the hot oil. Repeat until 3-4 beignets are in the oil.

Deep fry without touching for approx. 2 minutes. Lower the spoon to lift the beignets out of the oil one at a time to check if they are golden brown. Return to the oil for another 30 seconds or so if required.

Remove the fried beignets to the lined platter.

Repeat until all the crab beignets are fried. Serve hot with spicy creole sauce on the side.

Add the panko breadcrumbs and mayonnaise and fold with a rubber spatula.

Add the lump crab and fold gently until thoroughly combined. Cover the bowl with a plastic wrap and refrigerate for 1 hour so the flavors meld and the mixture can hold while deep frying.

Remove from the refrigerator and with a rubber spatula stir in the all-purpose flour.

Using a tbs. measure, measure 2 tbs-full of the crab cake mixture and gently form round balls. Place on a clean plate until all the mixture is used up.

Line a platter with kitchen paper towels and place close to the stove.

In a 6-inch diameter sauce pan, heat oil to 1-1/2” depth on medium heat. Once ripples form, the oil should be hot enough. Test by dropping a pinch of the crab cake mixture. It should immediately float to the top.

Place each crab beignet on a slotted metal spoon and lower into the hot oil. Repeat until 3-4 beignets are in the oil.

Deep fry without touching for approx. 2 minutes. Lower the spoon to lift the beignets out of the oil one at a time to check if they are golden brown. Return to the oil for another 30 seconds or so if required.

Remove the fried beignets to the lined platter.

Repeat until all the crab beignets are fried. Serve hot with spicy creole sauce on the side.

Comments

Crab Fritters with Spicy Creole Sauce

If you're still on the fence and looking for an amazing, knock-their-socks-off kind of appetizer for Christmas, here's one you'll love!

I love these fritters because in putting this recipe for an upcoming cooking class, I've got rid of all that tediousness with one bowl eggs, one bowl breadcrumb, dip in sequence blah, blah, blah and instead it's an all in-one mixture that goes straight to the deep-frying! And guess what, no one will be the wiser!

If you love crab, the 1 lb. lump crab meat will make a nice size appetizer serving for 6-8 people which is great especially when working with expensive ingredients like this one.

The spicy creole sauce is a delish accompaniment and I would absolutely make this and keep in the refrigerator ahead of serving the fritters which of course are best hot.

To best minimize the quantity of oil you use, I recommend using a small 6-8" diameter deep sauce pan so you achieve the oil depth required with the least quantity of oil.

On a jolly note, this year on Christmas day, instead of our customary duck or goose, I'm making the traditional Toulouse style cassoulet and I can't wait to bring the entire recipe to you beginning with the duck confit that is marinating in my refrigerator as we speak and hits the stove tomorrow.

So as we head into the holiday weekend, here's wishing you the jolliest & merriest holiday season & a Happy New Year 2018 ahead filled with delicious bites, warm hugs & fulfilled dreams!